Speculaas Cornstarch Cookies
Speculaas cornstarch cookies are cornstarch cookies infused with a typical Dutch spice mix, Speculaas. Pumpkin Pie Spice can be used as well. Gluten Free.
Servings Prep Time
50cookies 15minutes
Cook Time
12minutes
Servings Prep Time
50cookies 15minutes
Cook Time
12minutes
Ingredients
Instructions
  1. Preheat the oven to 350°F/175°C. Line a baking tray with parchment paper.
  2. Add butter, sugar and vanilla extract to a bowl and mix till creamy.
  3. Add the egg and a pinch of salt until the egg is fully incorporated.
  4. On a low speed, add the speculaas spice mix and cornstarch in increments. Mix until a soft flexible dough starts to form. You should be able to take the dough out without it sticking too much to your hands. If the dough is too sticky, simply add more cornstarch. You should be able to roll little balls from the dough.
  5. Roll balls from the dough, put them on a baking tray lined with parchment paper and flatten them with a fork in a crisscross pattern. If you feel the fork is sticking to the dough just dip the fork in a little cornstarch before flattening.
  6. Sprinkle the cookies with hundreds and thousands.
  7. Bake in the oven for approximately 12 minutes. When the sides start to brown a little and get golden they’re done, don’t bake them too long, they should stay nice and light.
  8. Let the cookies cool down before touching them. They’re very fragile while hot.
Recipe Notes

Please note that the cup measurements in this recipe are approximate. I have added cups for those that prefer using cups. The recipe is most accurate using weights measurements.

  • You can substitute speculaas spice with pumpkin pie spice
  • You can make your own Speculaas spice mix following the recipe on this site.
  • If you want to make a fully gluten free cookie, make sure to use gluten free hundreds and thousands. If you can’t find gluten free sprinkles you can make the cookies without the sprinkles as decoration.